Supercooling as a potentially improved storage option for commercial kimchi-Reference-Cited by-同舟云学术

Supercooling as a potentially improved storage option for commercial kimchi

Published:2021-02-18 Issue:3 Volume:86 Page:749-761
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Kim Jinse¹^ORCID,Choi Dong Soo¹^ORCID,Kim Yong Hoon¹^ORCID,Son Jae Yong¹^ORCID,Park Chun Wan¹^ORCID,Park Seok Ho²^ORCID,Hwang Young³^ORCID

Affiliation:

1. Department of Agricultural Engineering National Institute of Agricultural Sciences RDA Jeonju Jeollabuk‐do 54875 Korea

2. Protected Horticulture Research Institute National Institute of Horticultural and Herbal Science RDA Haman Gyeongsangnam‐do 52054 Korea

3. Department of Agro‐food Resources National Institute of Agricultural Sciences RDA Jeonju Jeollabuk‐do 54875 Korea

Funder

National Academy of Agricultural Science

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15633

Reference56 articles.

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3. Supercooling enables long-term transplantation survival following 4 days of liver preservation

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5. Effects of electron beam irradiation on microbial inactivation and quality of kimchi paste during storage

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